The Best Cinnamon Buns

• FOR THE DOUGH
• 6 TBSP (90ml) unsalted butter, melted but not hot, around 110–115°F (43–46°C)
• 1 cup (240ml) milk, gently warmed to 110–115°F (43–46°C)
• 1 packet instant dry yeast
• 1/2 cup (100g) sugar
• 2 eggs, at room temperature
• 4 cups (500g) all-purpose flour, plus up to 1/4 cup (30g) more
• 1 tsp fine salt
• FOR THE FILLING
• 6 TBSP (90ml) unsalted butter, very soft at room temperature
• 1 cup (220g) dark brown sugar
• 2.5 TBSP (18g) ground cinnamon
• Healthy pinch of fine salt
• FOR THE FROSTING
• 4 oz (115g) cream cheese, at room temperature
• 1/4 cup (60ml) unsalted butter, at room temperature
• 1 1/2 cups (190g) powdered sugar
• 1/8 tsp fine salt
• FOR ASSEMBLY
• Cream for topping (quantity not specified—clarify in recipe)

Instructions

1. 1

   Dissolve the yeast in warm milk with a tablespoon of sugar in it (take it from your 1/2 cup (100g) of sugar that you will be using for the rolls). Let it sit for 5 minutes until frothy. With instant yeast, it's not technically necessary to proof the yeast, but I like giving it a head start.

2. 2

   Measure the flour correctly. Too much flour will result in stiff, dry rolls. Spoon flour gently into each cup measure and shave the excess amount with a butter knife. This ensures you haven't over-compacted and overfilled your cups. We will start by adding only 4 cups (500g) of flour and adding the remaining 1/4 cup (30g), one tablespoon (15ml) at a time, only if needed.

3. 3

   In the bowl of your mixer, combine the butter (make sure it's softened but not hot), sugar, eggs, 4 cups (500g) of flour, and salt. Stir briefly with a wooden spoon just to start mixing. Add the yeast mixture. Transfer the bowl to your stand mixer and knead with a dough hook on medium speed for 5–7 minutes. You want this dough to still be sticky—not mousse-like and too wet, but still quite sticky, still sticking to the bottom of your bowl. Typically, in addition to 4 cups I add another 1–2 tablespoons (15–30ml) of flour, but rarely do I add the whole 1/4 cup (30g). Only add what's needed to make elastic, smooth dough that is still sticky.

4. 4

   Heat the oven on the lowest setting for a minute or two to create a nice and warm environment for the dough to rise. Don't make it too hot. Grease a large bowl and transfer the dough into it. Cover loosely with plastic wrap, then with a kitchen towel. Let the dough rise until doubled in size, about 35–50 minutes. Contrary to popular belief, you don't want the rising time to be too long, or the texture of your buns won't be quite right.

5. 5

   Grease a 9x13 inch (23x33cm) dish lightly. Mix 3 tablespoons (45ml) cinnamon with 1 cup (200g) of dark brown sugar.

6. 6

   Roll the dough out on a lightly floured surface into a rectangle that is around 24 inches (61cm) long. It will be about 13–15 inches (33–38cm) wide. This way, each roll will be about 2 inches (5cm) tall. Spread 1/3 cup (76g) butter evenly over the dough (if needed, microwave the butter for 10 seconds to make it even more spreadable). Sprinkle the sugar-cinnamon mixture over the butter. Then gently roll your rolling pin over the sugar-cinnamon mixture to compress it. Roll tightly into a 24 inch (61cm) log. Consider cutting the sides of the log to make it more even. Slice the log into 12 buns. I like marking it with a knife to know where my cuts will go. I also use dental floss to make those perfect cuts. Transfer the rolls into the prepared baking dish.

7. 7

   Once again, heat the oven on the lowest setting for a minute or two to create a nice and warm environment for the cinnamon buns to rise. Don't make it too hot. Cover loosely with plastic wrap, then with a kitchen towel. Let the buns rise until doubled in size and fill the pan, about 45–65 minutes.

8. 8

   Preheat the oven to 375°F (190°C). Warm your cream just a touch—don't boil or make it hot. Pour the cream evenly over the risen rolls, just as shown in the picture.

9. 9

   Transfer the buns to the preheated oven and bake for 21–23 minutes. Mine were perfect in 22 minutes, but the time may of course vary. So check to make sure there's no wet dough on the inside and the internal temperature of the buns is 195°F (90°C).

10. 10

    While the buns are baking, mix all the frosting ingredients and then whip until light and fluffy. Occasionally, I microwave this frosting to make it more spreadable.

11. 11

    Remove the buns from the oven and let cool for about 5–10 minutes. Then go ahead and frost while warm. My preference is to frost very lightly. You can always serve some of the frosting on the side. But if that's not your preference, go ahead and frost each roll more generously. Enjoy!